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Recipes
CREAMY FUDGE
By BobD
In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat
- 2/3 cup low fat sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 tsp. vanilla extract
- 1 pinch salt
Spicy Green Papaya Salad
By BobD
For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of ...
- 6 medium dried shrimp
- One 1 1/2-pound green papaya
- 2 small Thai chiles, coarsely chopped
- 1 large garlic clove, halved
- 1/4 cup plus 3 tablespoons palm sugar or light brown sugar
- 1/4 pound thin green beans, halved crosswise
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 dozen cherry tomatoes, halved
- 1/3 cup coarsely chopped roasted, salted peanuts
PARMESAN ROASTED BUTTERNUT SQUASH
By BobD
Preheat oven to 400F with rack in middle
- 8 SERVINGS
- 2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
- 3/4 cup heavy cream
- 3 sage leaves
- 2/3 cup grated Parmigiano-Reggiano
Chocolate Cookies 'n' Cream Towers
By BobD
At Baked in Brooklyn, co-owner Matt Lewis and his head baker, Blair Vansant, specialize in homey desserts with a mo...
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup half-and-half
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3 ounces bittersweet chocolate, melted
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 1 teaspoon confectioners' sugar
- 1 teaspoon pure vanilla extract
PASSOVER HAROSETH
By BobD
Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey
- 1/3 cup white wine vinegar (kosher for Passover, if preferred)
- 1/3 cup sugar
- 1/3 cup Moscato d’Asti wine or sweet kosher wine
- 1/3 cup onions cut into 1/2-inch dice
- 3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
- 1/4 cup honey
- 1 cup dried figs (about 8), hard stems removed, cut into 1/2-inch dice
- 1 cup pitted dates, cut into 1/2-inch dice
- 1/4 cup good-quality apricot preserves
- Finely grated zest and juice of half a lemon
- Finely grated zest and juice of half an orange
- 1/2 cup whole shelled hazelnuts or blanched almonds
- 1/2 cup shelled pistachios
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground allspice, or to taste
- 1/8 teaspoon ground cardamom, or to taste
- 1/8 teaspoon ground cinnamon, or to taste.
HASH BROWN RICE w/EGGS
By BobD
Heat 2 Tbsp oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers
- 4 SERVINGS2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds (optional)
- 1 medium onion, finely chopped
- 3 About 3 cups cooked simple short-grain brown rice
- 4 fried or poached eggs
- ACCOMPANIMENTS: your favorite tomatillo or tomato salsa; crumbled cotija, queso fresco, or feta cheese; cilantro sprigs; lime wedges
BRAISED w/SMKD HAM, CHESTNUTS & GINGER
By BobD
MARINATE CHICKEN 1 DAY AHEAD: Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 ...
- 8 SERVINGS
- FOR MARINATED CHICKEN
- 2 3/4 cups water
- 12 dried Chinese black mushrooms
- 1/2 teaspoon white pepper
- 2 teaspoons kosher salt, divided
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 cup sliced ginger
- 1/4 cup Shaoxing wine or dry Oloroso Sherry
- 1/4 cup dry white wine
- 2 small chickens (2 1/2 to 3 lb), each cut into 6 pieces (legs, thighs, and breasts without backbones)
- FOR COOKING CHICKEN AND SAUCE
- 2 tablespoons corn oil
- 1 tablespoon plus 2 Tsp kosher salt, divided
- 1/4 cup finely julienned peeled ginger
- 1/2 cup dry white wine
- 3/4 cup Shaoxing wine or dry Oloroso Sherry
- 2 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups plus 2 Tbsp cold water, divided
- 3 1/2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
- 7 to 8 oz bottled roasted chestnuts
- 1/4 lb thinly sliced country ham or speck
- ACCOMPANIMENT: steamed jasmine rice
SPICY SOUTHERN SHRIMP & PASTA BAKE
By BobD
Preheat the oven to 400F. Melt 2 tablespoons of the butter in a very large skillet over medium-high heat
- 4-6 SERVINGS
- 5 tablespoons unsalted butter
- 1 cup finely chopped onions
- 3/4 pound large shrimp, peeled, deveined, and cut into thirds
- 1 cup frozen corn kernels, thawed
- 1 cup frozen sliced okra, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon Cajun seasoning
- One 24-ounce jar tomato sauce
- 1/2 cup cream cheese (4 ounces)
- 1 pound corkscrew pasta, cooked and drained
- 2/3 cup plain unseasoned bread crumbs
ROUILLE
By BobD
Place vinegar in a very small pan over medium-low heat
- 1 teaspoon white wine vinegar
- 1/4 teaspoon saffron threads
- 1 1/2 teaspoons fresh lemon juice
- 1 large egg yolk
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, peeled and minced
- 3/4 cup corn oil
Dried-Porcini-Mushroom Risotto with Goat Cheese
By BobD
Put the dried mushrooms in a medium bowl and pour the hot water over them
- 1 cup dried porcini or other dried mushrooms (about 1 ounce)
- 3 cups hot water, more if needed
- 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups arborio rice
- 1 1/4 teaspoons salt
- 2 tablespoons butter
- 1/4 teaspoon fresh-ground black pepper
- 2 ounces mild goat cheese, such as Montrachet, crumbled
- Grated Parmesan, for serving